Texas Roadhouse Butter Chicken Skillet Copycat Recipe

This Texas Roadhouse butter chicken skillet copycat brings the restaurant’s signature dish to your stovetop in about 35 minutes. If you love that rich, garlicky butter sauce clinging to tender chicken with caramelized onions and peppers, this is the weeknight version worth bookmarking.

The ingredient list is short and the technique is straightforward. You probably have most of this in your kitchen already.

Why I Love This Recipe

The butter sauce here is the whole point. It’s salty, a little garlicky, and just rich enough to coat every bite without feeling heavy, because a splash of chicken broth cuts through and keeps it from going claggy.

The chicken gets a proper sear before the sauce goes in, which gives you crisp, golden edges rather than pale steamed meat.

This is the version I keep coming back to on busy nights when I want something that feels like an actual dinner.

Recipe Ingredients

• 1.5 lbs boneless, skinless chicken breasts – Cut into strips; thighs work too and stay juicier
• 3 tbsp unsalted butter – Unsalted lets you control the saltiness; divided into two uses
• 1 tbsp olive oil – Helps raise the smoke point so the butter doesn’t burn during the sear
• 1 medium yellow onion – Sliced thin; gives sweetness once it softens
• 1 green bell pepper – Sliced thin; adds color and a mild vegetal bite
• 1 red bell pepper – Adds sweetness and contrast against the green
• 4 cloves garlic – Minced; the backbone of the sauce
• 1/2 cup chicken broth – Loosens the sauce and balances the richness
• 1 tsp smoked paprika – Adds a low, smoky warmth without heat
• 1/2 tsp onion powder – Deepens the savory base
• 1/2 tsp garlic powder – Works alongside the fresh garlic for layered flavor
• 1/2 tsp dried thyme – Adds an herby note that holds up well to heat
• 1/2 tsp kosher salt – Plus more to taste at the end
• 1/4 tsp black pepper – Freshly ground if you have it
• 1/4 tsp crushed red pepper flakes – Optional, for a little background heat
• 2 tbsp fresh parsley – Chopped, for finishing; flat-leaf has better flavor than curly
• 1 lemon – Cut into wedges for serving; the acid lifts the whole dish

Variations / Substitutions

• Chicken thighs – Boneless, skinless thighs stay more forgiving if you cook them a minute too long, and the flavor is slightly richer.
• Shrimp – Swap in 1.5 lbs of large peeled shrimp; reduce the sear time to about 2 minutes per side and watch them closely since they cook fast.
• Smoked paprika for regular – Plain sweet paprika gives a milder, less smoky result; either works fine.
• Dairy-free – Use a good vegan butter like Miyoko’s in place of the unsalted butter; the sauce will still come together cleanly.
• Extra heat – Double the crushed red pepper flakes or add a few dashes of hot sauce with the broth.
• No bell pepper – Substitute zucchini or mushrooms; both hold up to the same cook time.
• Chicken broth swap – Vegetable broth works without changing the flavor noticeably.

If you enjoy skillet dinners like this one, the Texas Roadhouse Smothered Chicken Copycat Recipe is worth trying next.

How To Make Butter Chicken Skillet

Step 1: Season and Sear the Chicken

Pat the 1.5 lbs chicken strips dry with paper towels, then season them all over with the 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp dried thyme, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Heat a large cast-iron or stainless-steel skillet over medium-high heat, then add 1 tbsp olive oil and 1 tbsp of the unsalted butter. Once the butter foams and the foam begins to subside, lay the chicken in a single layer. Sear for 4 to 5 minutes without moving it, then flip and cook another 3 to 4 minutes until the internal temperature reads 165°F (74°C).

The pieces should have a deep amber crust on the seared side, not grey or pale. If your pan looks crowded, sear in 2 batches rather than steaming the chicken. Transfer the cooked chicken to a plate and leave any browned bits in the pan.

Don’t wipe the skillet. Those browned bits are where a lot of the sauce’s flavor comes from.

Step 2: Soften the Onions and Peppers

Reduce the heat to medium and add the remaining 2 tbsp unsalted butter to the same pan. Once it melts, add the sliced yellow onion, green bell pepper, and red bell pepper. Cook, stirring occasionally, for 6 to 7 minutes until the onions are soft and translucent and the peppers have lost their raw crunch.

The vegetables should smell sweet and a little caramelized at this point. If anything looks like it’s browning too fast, drop the heat to medium-low and add a small splash of the chicken broth to slow things down.

Step 3: Build the Garlic Butter Sauce

Add the 4 cloves minced garlic and the 1/4 tsp crushed red pepper flakes (if using) to the softened vegetables. Stir constantly for about 60 seconds over medium heat until the garlic is fragrant but not browned. Pour in the 1/2 cup chicken broth and scrape up any remaining browned bits from the pan bottom with a wooden spoon. Let the liquid simmer for 2 to 3 minutes until it reduces slightly and the sauce looks glossy.

The sauce should coat the back of a spoon lightly at this stage. If it looks thin, let it go another minute. If it reduces too fast, just add a small splash more broth.

Step 4: Glaze the Chicken in the Skillet

Return the seared chicken strips to the pan and toss everything together so the pieces are coated in the sauce and nestled among the peppers and onions. Cook over medium heat for 2 to 3 minutes until the chicken is heated through and the sauce has thickened slightly around the edges of the pan.

Taste and adjust the salt now, since the broth can vary in saltiness. This is the moment to get it right before serving.

Step 5: Plate and Garnish

Scatter the 2 tbsp chopped fresh parsley over the skillet and arrange lemon wedges around the edge of the pan. Bring the whole skillet to the table or transfer to a warm serving platter, making sure the peppers and onions are draped visibly over the chicken with the glossy butter sauce pooling around the base.

Recipe Tips

• Dry the chicken before seasoning. Moisture on the surface creates steam in the pan and prevents a proper crust from forming. Even 30 seconds with a paper towel makes a difference.
• Use a heavy pan. Cast iron or stainless holds heat evenly and gives you a much better sear than a non-stick pan. A non-stick won’t get hot enough for real color on the chicken.
• Don’t skip the lemon at the table. The squeeze of fresh lemon juice over the finished dish cuts through the butter and makes the whole thing taste brighter. It’s not just for show.
• Leftovers are good cold the next day. Slice the chicken thin and put it in a wrap with romaine and a little mayo. The butter sauce firms up but still has great flavor.

Bake/cook time by chicken strip thickness:

How To Store

• Refrigerate – Store leftovers in an airtight container for up to 3 days. Keep the chicken and sauce together so the meat doesn’t dry out.
• Reheating – Warm in a skillet over medium-low heat for 4 to 5 minutes, adding a small splash of chicken broth to loosen the sauce. The microwave works in a pinch but the chicken can toughen; use 50% power in 60-second intervals if that’s your only option.

What To Serve With Butter Chicken Skillet

Mashed potatoes are the natural landing spot here because the butter sauce soaks right into them and you lose nothing. Steamed white rice or a simple rice pilaf works the same way for a lighter base. A green side like roasted broccoli or sautéed green beans gives you something with a little crunch against the tender chicken and soft peppers, which keeps the plate from feeling one-note. Warm bread on the side is worth it purely for getting the sauce off the plate.

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes, with a caveat. Sear the chicken and cook the vegetables up to a day ahead, then store them separately in the fridge. Combine and finish with the broth sauce when you’re ready to eat, which takes about 10 minutes.

Will frozen bell peppers work here?

They will, but thaw and drain them well first. Frozen peppers release water as they cook, which will thin the sauce and make it harder to get any color on the vegetables.

Can I double the recipe for a crowd?

Yes. Use 2 skillets rather than 1 large overcrowded one, or sear the chicken in batches and combine everything in a large straight-sided pan for the sauce step. Crowding causes steaming, not browning.

How do I know the sauce is the right consistency?

Drag a spoon through it. If the line holds for a second before the sauce flows back, it’s ready. If it’s still very watery after 3 minutes of simmering, let it go another minute or two uncovered.

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Butter Chicken Skillet Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into strips
• 3 tbsp unsalted butter, divided
• 1 tbsp olive oil
• 1 medium yellow onion, sliced thin
• 1 green bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Method

 

1. Pat chicken dry, season with the smoked paprika, onion powder, garlic powder, dried thyme, salt, and black pepper. Heat the olive oil and 1 tbsp butter in a large skillet over medium-high heat. Sear chicken strips 4 to 5 minutes first side, 3 to 4 minutes second side until internal temperature reaches 165°F (74°C). Transfer to a plate.
2. Reduce heat to medium. Add the remaining 2 tbsp butter to the same pan, then cook the onion, green bell pepper, and red bell pepper for 6 to 7 minutes until soft and translucent.
3. Add the minced garlic and crushed red pepper flakes, stir for 60 seconds, then pour in the chicken broth. Scrape up any browned bits and simmer 2 to 3 minutes until the sauce reduces and looks glossy.
4. Return the chicken to the pan, toss to coat in the sauce, and cook over medium heat for 2 to 3 minutes until heated through and the sauce thickens slightly around the edges.
5. Scatter chopped parsley over the top, add lemon wedges around the pan, and serve straight from the skillet with the sauce pooling around the base.

Notes

This recipe comes together fastest if you slice the chicken and vegetables before you turn on the heat. The sear step moves quickly once the pan is hot, so having everything ready at the stove saves you from scrambling. If your chicken strips vary in thickness, pull thinner pieces off the heat first rather than cooking everything to the same time and ending up with dry edges.